Description
Delight in these Vegan Lavender Vanilla Bean French Beignets, featuring a fragrant blend of dried lavender and vanilla bean in a light, fluffy dough. Fried to golden perfection and coated with a sweet lavender sugar, these beignets make an elegant treat perfect for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 1 cup warm almond or oat milk
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 tsp dried culinary lavender, ground
- 2 1/2 – 3 cups all-purpose flour
- 3 tbsp melted coconut oil or vegan butter
For Frying
- Vegetable oil for frying
Lavender Sugar Coating
- 1/2 cup sugar
- 1 tsp dried lavender, ground
- 1/2 tsp vanilla bean powder (optional)
Instructions
- Activate the Yeast: In a mixing bowl, combine warm almond or oat milk with 2 tablespoons of sugar. Sprinkle the active dry yeast on top, gently stir, and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare the Dough: Add 1/2 teaspoon salt, 1 teaspoon vanilla bean paste, 1 teaspoon ground culinary lavender, and 3 tablespoons melted coconut oil or vegan butter to the yeast mixture. Gradually add 2 1/2 to 3 cups of all-purpose flour, about 1/2 cup at a time, stirring to combine until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. If too sticky, incorporate a little more flour.
- Let Dough Rise: Place the dough in a greased bowl and cover it with a clean towel. Allow it to rise in a warm area for about 1 hour, or until it has doubled in size.
- Roll and Cut: On a lightly floured surface, roll out the risen dough to approximately 1/4-inch thickness. Cut the dough into squares or rounds roughly 2 inches in size.
- Fry the Beignets: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully drop a few dough pieces into the hot oil, frying each side for 1-2 minutes or until they turn golden brown. Use a slotted spoon to remove the beignets and place them on a paper towel-lined plate to drain excess oil.
- Coat with Lavender Sugar: In a small bowl, mix 1/2 cup sugar with 1 teaspoon ground lavender and 1/2 teaspoon vanilla bean powder, if using. While the beignets are still warm, roll each one in the lavender sugar mixture until fully coated.
- Serve: Enjoy the vegan lavender vanilla beignets warm, optionally adding an extra dusting of lavender sugar for added sweetness and aroma.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Ground lavender should be culinary grade to ensure the best flavor and safety.
- Kneading the dough properly is key to achieving a light and fluffy texture.
- Maintain the oil temperature at 350°F to avoid greasy or undercooked beignets.
- Use a slotted spoon for frying to easily drain excess oil.
- This recipe is vegan-friendly, using plant-based milk and fat substitutes.
